Recipe of the Week - Asparagus Risotto Cakes


Fat or skinny, long or short, green, white, or matter the size, shape, or color, the arrival of asparagus to the Market is a welcomed and delicious sign that spring has arrived!

Asparagus shines in this recipe from Fairshare CSA Coalition's cookbook From Asparagus to Zucchini. Paired with butter, cheese, and arborio rice, these cakes are a decadent take on this spring darling.

From Asparagus to Zucchini is an indispensable, nationally renowned resource for people who want to make the most of local and seasonal produce.  Each veggie is listed alphabetically with recipes, cooking and storage tips.

To find out more about Fairshare CSA Coalition or From Asparagus to Zucchini, visit



1. Steam asparagus over boiling water 4-5 minutes. 

2. Rinse in cold water and chop. 

3. Heat olive oil in saucepan over medium flame; add onions and cook until translucent. 

4. Add garlic; cook 1 minute longer. 

5. Add rice and stir 2 minutes. 

6. Add saffron and wine. 

7. Simmer hard, stirring, until liquid is reduced by half. 

8. Add 1/2 cup stock; stir until absorbed. Continue to add stock 1/2 cup at a time and stir constantly until absorbed, until rice is cooked through and begins to clump (this is more than you would cook it for normal risotto). 

9. Add butter, cheese, lemon juice, asparagus, salt, and pepper. 

10. Spread on baking sheet; cool. 

11. Form patties and dip into breadcrumbs. 

12. Heat oil or butter in skillet; sauté cakes until golden brown on both sides. 

Makes 4 large or 6-8 small servings.

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